Bread again – but a little different

I continue to make River cottage soda bread and try to make my own little changes to add variety.

I have started putting the dough into a greased loaf tin instead of on a baking sheet, just for the convenience of cutting. This one has some pumpkin seeds and sunflower seeds in and a sprinkling of crushed, malted barley in the mix and on the top. The malted barley I got from The Real Ale Shop, here in Norfolk, UK.

The malted barley adds a delicious malty hint, if you use it, you really only need a tablespoon full!